1844. JPaupiettes de Harengs (Boiled Herring Fillets). — 4 to 5 salt herrings ( Dutch herrings), 2 hard-boiled eggs, 1 lemon, 3 filleted anchovies, 1^ oz. butter , a pinch of cayenne. Parsley, beet- root, and gherkins for garnish. Steep the herrings in cold water for a few hours. Fillet them, removing the white skin and all bones, cut each lengthways in two and pare neatly. Put the trimmings of the fillets into a mortar together with the anchovies and pound till smooth, add the yolks of the hard-boiled eggs and the butter, season to taste (no salt)✪ Paupiettes de Harengs (Boiled Herring Fillets), and mix thoroughly. Put this through a fine sieve and spread the inside of the herring fillets with a layer of this puree ; roll up neatly. Dip the ends into finely chopped hard-boiled white of eggs. Dish up, sprinkle over some lemon-juice, garnish with thinly-cut slices of lemon, gherkins, beetroot, and parsley ; serve cold. entremets savoureux, bonnes bouches, etc. 579 1845. Pailles aa Parmesan a la Yarmouth. — Make some cheese straws, as directed in recipe No. 1922, and cut some thin strips of smoked herrings (kippers) the same size as the paste ; place one of each together and twist them like a screw* Fix them on a baking-sheet and bake in a sharp oven for a few minutes. 1846. Petits Souffles au Thon. — 4 oz. preserved tunny-fish, 6 boned anchovies, 1 hard-boiled egg, 3 boned sardines, 2 foz. grated cheese, 3 tablespoonfuls cream, 1£ oz. butter, 4 tablespoonfuls reduced bechamel (No. 202), \ oz. panurette or bread-crumbs, pepper and cayenne, 1 white of egg, 8 china or paper souffle cases✪ Petits Souffles au Thon. Pound in a mortar the tunny-fish, anchovies, and sardines, add an ounce of grated cheese, one tablespoonful of cream, two tablespoonfuls of well-reduced bechamel sauce, hard-boiled egg, and the butter ; work well till smooth, season with a little pepper and a pinch of cayenne. Rub through a wire sieve, and fill the souffle cases previously buttered three-parts full. Put them on a baking-tin, and bake in a quick oven for ten minutes. In the meantime put one and a half ounce grated cheese, the remainder of the cream and bechamel sauce, panurette or bread-crumbs, and white of egg well beaten in a small stewpan ; add a pinch of cayenne, and stir over the fire for a few minutes, so as to get it thoroughly hot ; put a tablespoonful of this into each of the partly- baked souffles, return to the oven for another five minutes to brown the surface, dish up, and serve very hot. 1847. Tartines de Homard d la St. Martin. — 1 oz. lobster puree or lobster butter, 1^ oz. fresh butter, 3 yolks of eggs, ^ glass of old port, salt, cayenne, slices of toasted bread✪ Tartines de Homard d la St. Martin. Melt the butter in a small stewpan, add the yolks of eggs, and stir over the fire for a few seconds ; leave long enough to heat through without boiling. Remove and add the lobster puree or butter, also the port wine ; stir well, season with salt and cayenne. Cut some fingers of freshly-toasted bread, put a thick layer of the preparation on each, put the fingers on a baking-sheet, bake for two minutes in a | hot oven. Dish up, and serve very hot. 1848. Ballons de Saumon fame ( Smoked Salmon Bolls). — 1 tin preserved lax or 6 oz. smoked salmon, 6 to 8 small round rolls, 2 hard-boiled eggs, a teaspoonful chopped tarragon, chervil, and chives, 2 tablespoonf uls sweet oil, 1 ditto of French vinegar, a few capers, pepper and salt, parsley✪ Ballons de Saumon fame (Smoked Salmon Bolls).

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1844. JPaupiettes de Harengs (Boiled Herring Fillets). — 4 to 5 salt herrings ( Dutch herrings), 2 hard-boiled eggs, 1 lemon, 3 filleted anchovies, 1^ oz. butter , a pinch of cayenne. Parsley, beet- root, and gherkins for garnish. Steep the herrings in cold water for a few hours. Fillet them, removing the white skin and all bones, cut each lengthways in two and pare neatly. Put the trimmings of the fillets into a mortar together with the anchovies and pound till smooth, add the yolks of the hard-boiled eggs and the butter, season to taste (no salt), and mix thoroughly. Put this through a fine sieve and spread the inside of the herring fillets with a layer of this puree ; roll up neatly. Dip the ends into finely chopped hard-boiled white of eggs. Dish up, sprinkle over some lemon-juice, garnish with thinly-cut slices of lemon, gherkins, beetroot, and parsley ; serve cold. entremets savoureux, bonnes bouches, etc. 579 1845. Pailles aa Parmesan a la Yarmouth. — Make some cheese straws, as directed in recipe No. 1922, and cut some thin strips of smoked herrings (kippers) the same size as the paste ; place one of each together and twist them like a screw* Fix them on a baking-sheet and bake in a sharp oven for a few minutes. 1846. Petits Souffles au Thon. — 4 oz. preserved tunny-fish, 6 boned anchovies, 1 hard-boiled egg, 3 boned sardines, 2 foz. grated cheese, 3 tablespoonfuls cream, 1£ oz. butter, 4 tablespoonfuls reduced bechamel (No. 202), \ oz. panurette or bread-crumbs, pepper and cayenne, 1 white of egg, 8 china or paper souffle cases. Pound in a mortar the tunny-fish, anchovies, and sardines, add an ounce of grated cheese, one tablespoonful of cream, two tablespoonfuls of well-reduced bechamel sauce, hard-boiled egg, and the butter ; work well till smooth, season with a little pepper and a pinch of cayenne. Rub through a wire sieve, and fill the souffle cases previously buttered three-parts full. Put them on a baking-tin, and bake in a quick oven for ten minutes. In the meantime put one and a half ounce grated cheese, the remainder of the cream and bechamel sauce, panurette or bread-crumbs, and white of egg well beaten in a small stewpan ; add a pinch of cayenne, and stir over the fire for a few minutes, so as to get it thoroughly hot ; put a tablespoonful of this into each of the partly- baked souffles, return to the oven for another five minutes to brown the surface, dish up, and serve very hot. 1847. Tartines de Homard d la St. Martin. — 1 oz. lobster puree or lobster butter, 1^ oz. fresh butter, 3 yolks of eggs, ^ glass of old port, salt, cayenne, slices of toasted bread. Melt the butter in a small stewpan, add the yolks of eggs, and stir over the fire for a few seconds ; leave long enough to heat through without boiling. Remove and add the lobster puree or butter, also the port wine ; stir well, season with salt and cayenne. Cut some fingers of freshly-toasted bread, put a thick layer of the preparation on each, put the fingers on a baking-sheet, bake for two minutes in a | hot oven. Dish up, and serve very hot. 1848. Ballons de Saumon fame ( Smoked Salmon Bolls). — 1 tin preserved lax or 6 oz. smoked salmon, 6 to 8 small round rolls, 2 hard-boiled eggs, a teaspoonful chopped tarragon, chervil, and chives, 2 tablespoonf uls sweet oil, 1 ditto of French vinegar, a few capers, pepper and salt, parsley.

The new century cookery book